JPS633749A - Puff pastry and its production - Google Patents
Puff pastry and its productionInfo
- Publication number
- JPS633749A JPS633749A JP62153196A JP15319687A JPS633749A JP S633749 A JPS633749 A JP S633749A JP 62153196 A JP62153196 A JP 62153196A JP 15319687 A JP15319687 A JP 15319687A JP S633749 A JPS633749 A JP S633749A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- puff pastry
- flour
- weight
- bran
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014594 pastries Nutrition 0.000 title claims abstract description 78
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000000203 mixture Substances 0.000 claims abstract description 51
- 235000013312 flour Nutrition 0.000 claims abstract description 48
- 235000013311 vegetables Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 23
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 17
- 239000000835 fiber Substances 0.000 claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 73
- 229960005070 ascorbic acid Drugs 0.000 claims description 37
- 235000010323 ascorbic acid Nutrition 0.000 claims description 36
- 239000011668 ascorbic acid Substances 0.000 claims description 36
- 239000002657 fibrous material Substances 0.000 claims description 33
- 239000002245 particle Substances 0.000 claims description 14
- 235000018102 proteins Nutrition 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 239000007800 oxidant agent Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 235000011844 whole wheat flour Nutrition 0.000 claims description 2
- 239000003925 fat Substances 0.000 abstract description 67
- 239000000463 material Substances 0.000 abstract 4
- 235000019197 fats Nutrition 0.000 description 61
- 239000000654 additive Substances 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 235000015108 pies Nutrition 0.000 description 7
- 238000005096 rolling process Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 108010068370 Glutens Proteins 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 238000004898 kneading Methods 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 150000000996 L-ascorbic acids Chemical class 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000008753 Papaver somniferum Nutrition 0.000 description 1
- 241000218180 Papaveraceae Species 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 241000287531 Psittacidae Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- -1 sodium caseinate) Chemical compound 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
３０〜５０重量部の穀粉、
１５〜２５重量部の水、
２〜２０重量部の繊維物質、および
１０〜５０ｘ量部（ＤＡＮ肪
を含むパフペーストリであって、繊維物質は主としてパ
フペーストリの脂肪層に添加することを特徴とする、上
記パフペーストリ。DETAILED DESCRIPTION OF THE INVENTION 30 to 50 parts by weight of flour, 15 to 25 parts by weight of water, 2 to 20 parts by weight of fibrous material, and 10 to 50 parts by weight of puff pastry containing DAN fat, wherein the fibrous material The said puff pastry is characterized in that is mainly added to the fat layer of the puff pastry.
σ７）繊維物質は主にパフペーストリの層に平行に配向
畑れるシート繊維粒子を含む、特許請求の範囲第１６項
記載のパフペーストリ。σ7) Puff pastry according to claim 16, wherein the fibrous material comprises primarily sheet fiber particles oriented parallel to the layers of puff pastry.
（１１１ハフペーストリは１０〜５００Ｉｎ９アスコル
ビン酸／ｋｇ穀粉および／又は１０〜５００〜戚化剤／
ｋ１９穀粉を含む、特許請求の範囲第１６項又は第１７
項記載のパフペーストリ。(111 huff pastry is 10-500 In9 ascorbic acid/kg flour and/or 10-500 In9 ascorbic acid/kg flour and/or 10-500 In9 ascorbic acid/kg flour
Claim 16 or 17, comprising k19 flour
Puff pastry as described in section.
Ｕ 穀粉のタン白含量は乾物で計算して少なくとも１２
：ｉＥ量％、好ましくは少なくとも１４重量％である、
特許請求の範囲第１６項から第１８項のいずれか１項に
記載のパフペース）！。U The protein content of the flour, calculated on dry matter, is at least 12
:iE amount%, preferably at least 14% by weight.
Puff paste according to any one of claims 16 to 18)! .
四 特許請求の範囲第１項から第８項のいずれか１項に
記載の方法により得た包装した、保存性のあるパフペー
ストリ。(iv) A packaged, preservable puff pastry obtained by the method set forth in any one of claims 1 to 8.
１ｊｌ） 特許請求の範囲第１７項から第２０項のい
ずれか１項に記載のパフペーストリから一部又は全体を
得たベークしたパフペーストリ製品。1jl) A baked puff pastry product obtained in part or in whole from a puff pastry according to any one of claims 17 to 20.
３、発明の詳細な説明
本発明は水および脂肪組成物が添加され、穀粉を使用し
て形成されるパフペーストリの製造方法に関する。3. DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for making puff pastry formed using flour with the addition of water and a fat composition.
本明細書で穀粉とは、ふすまを除去したちら粉画分をい
う。ふすまとは清浄にし、その後粉砕した穀粒を篩別し
た場合面上に残されるふすまおよび／又は胚芽および／
又は他の穀類画分をいう。In this specification, flour refers to the flour fraction from which the bran has been removed. Bran refers to the bran and/or germ and/or grains that are left on the surface when the cleaned and then ground grain is sieved.
or other cereal fractions.
本明細書では脂肪組成物とは、水および他の添加物と混
合した１種又はそれ以上の脂肪を含むものをいう。この
ような脂肪組成物はしばしば水−および一脂肪エマルゾ
ヨンを含む。パフペーストリの製造にこのような脂肪組
成物を使用することはむしろ硬く、可塑的に変形でき、
そして広い温度範囲にわたって固さを保持することで望
ましい。As used herein, a fat composition refers to one comprising one or more fats mixed with water and other additives. Such fat compositions often include water- and monofatty emulsions. The use of such fat compositions in the manufacture of puff pastry is rather hard, plastically deformable,
and is desirable because it retains its hardness over a wide temperature range.
植物繊維物質とは、繊維構造が修正されないか又は同主
としてもとのまま残るように・１し正された植物繊維物
質をいう。Plant fiber material refers to plant fiber material that has been modified so that the fiber structure is either unmodified or remains essentially the same.
パフペーストリの製造にしばしば使用される方法はいわ
ゆるフランス方法である。この方法ではドウは穀粉、水
プラス任意には脂肪および他の添加物を混捏することに
よシ得られる。脂肪組成物の添加後、パフペーストリは
このドウから得られる。この目的に対しドウはロールに
かけ、その後脂肪層はドウに適用され、全体は折り重ね
られる。A method often used for the production of puff pastry is the so-called French method. In this method the dough is obtained by kneading flour, water plus optionally fat and other additives. After addition of the fat composition, puff pastry is obtained from this dough. For this purpose, the dough is rolled, after which a layer of fat is applied to the dough and the whole is folded over.
反復ロールかけおよび折９重ねることによシパフペース
トリは得られる。A puff pastry is obtained by repeated rolling and folding.
オランダ方法と呼ばれるパフペーストリの第２の製造方
法は小キューブ形の脂肪組成物を直接穀粉に添加し、そ
の抜水およびあるいは添加物全添加しなからドウを混捏
する。パフペーストリは反復ロールかけおよび折９重ね
ることによりこれらから得られる。A second method for producing puff pastry, called the Dutch method, involves adding small cubes of the fat composition directly to the flour, and kneading the dough after draining the water and/or without adding any additives. Puff pastries are obtained from these by repeated rolling and folding.
上記方法によシ得たパフペーストリは製造後深凍結で十
分に貯蔵できる。任意ｌ′ｉ：はロールかけ後ｒつを使
用する場合、パイ、アーモンド−充填ペーストリ、スナ
ックなどのようなすべての種類の層形成製品をベーキン
グしてこれらから得ることができる。The puff pastry obtained by the above method can be stored satisfactorily by deep freezing after production. Optional l'i: If used after rolling, all kinds of layered products can be obtained from these by baking, such as pies, almond-filled pastries, snacks, etc.
上記方法は穀粉を使用する場合にのみ適用できる。しか
し、穀粉の他に粉砕穀物はふすまも含む。The above method is applicable only when using flour. However, in addition to flour, ground grain also contains bran.
パフペーストリの製造にこのふすまを含む穀粉の使用は
これらから得たパフペーストリの浮きに有害に作用する
。これから得たパフペーストリ製品は大部分は浮きが悪
く、魅力のない外観を有する。The use of flours containing this bran in the production of puff pastry has a detrimental effect on the float of puff pastries obtained therefrom. The puff pastry products obtained therefrom mostly have a poor floating and unattractive appearance.
パフペーストリ製品の特徴である気泡構造は実質的にま
ったく存在しない。植物繊維物質が添加された穀粉をパ
フペーストリの製造に使用すると同様の実質的に浮きの
ない製品を生ずる。The cellular structure characteristic of puff pastry products is virtually absent. Use of flour to which vegetable fiber material has been added in the manufacture of puff pastry yields a similar substantially float-free product.
本発明は植物繊維物質を含有し、それでも同浮きのよい
製品を得ることができるパフペーストリの製造方法を供
することを目的とする。The object of the present invention is to provide a method for producing puff pastry that contains vegetable fiber substances and yet allows a product with good floating properties to be obtained.
従って、本発明はパフペーストリの製造方法に関し、こ
の方法では水および脂肪組成物が硝加された穀粉を使用
して形成され、脂肪および植物繊維物質を１：１〜２０
：１の重量比で含む脂肪組成物が使用される。Accordingly, the present invention relates to a method for making puff pastry, in which the water and fat composition is formed using nitrated flour, and the fat and vegetable fiber materials are mixed in a ratio of 1:1 to 20%.
A fat composition containing a weight ratio of :1 is used.
脂肪組成物に繊維物質を加えることによシ十分に浮きの
よい製品が得られるのみでなく、繊維物質を使用するこ
とによシその構造は主として二次元（シート形）であシ
、脂肪の層形成作用は強化されその結果ベーキング処理
でドウ層の分離が増加することもわかった。さらに、穀
粉および水プラス任意の添加物の出発ドウでは植物繊維
物質を含まな込ために、このドウのグルテン構造は十分
に発達できるらしい。By adding fibrous substances to the fat composition, not only a sufficiently floatable product can be obtained, but also the use of fibrous substances allows the structure to be mainly two-dimensional (sheet-shaped), and the fat It was also found that the layering effect was enhanced and as a result the separation of the dough layers was increased during the baking process. Moreover, it appears that in the starting dough of flour and water plus any additives, due to the incorporation of vegetable fiber substances, the gluten structure of this dough can be fully developed.
好ましくは、植物繊維物質は七の構造がシート形のもの
が使用される。穀類、トウモロコシなどのよりな禾本科
の種実由来の植物繊維物質は特に適する。植物繊維物質
としてふすまの使用は特に好ましい。Preferably, the vegetable fiber material used is one in which the structure is in the form of a sheet. Particularly suitable are plant fibrous materials derived from the seeds of other erectaceae such as cereals, corn, etc. The use of bran as vegetable fiber material is particularly preferred.
パフペーストリは一般に小麦粉を使用して製造されるの
で、小麦ふすまの使用はパフペーストリに全粒パフペー
ストリのすべての成分を組みこむ可能性を提示する。Since puff pastry is generally manufactured using wheat flour, the use of wheat bran offers the possibility of incorporating all the ingredients of whole grain puff pastry into the puff pastry.
このために、脂肪組成物の小麦ふすま量は、パフペース
トリの小麦ふすま：小麦粉の重量比が全粒小麦粉におけ
る小麦ふすま：小麦粉の重量比に等しいように選択され
る。For this purpose, the amount of wheat bran in the fat composition is selected such that the weight ratio of wheat bran:flour in the puff pastry is equal to the weight ratio of wheat bran:flour in whole wheat flour.
良い結果を得るために、例えば０．３〜６罷の平均粒度
を有するふすまは使用できる。平均粒度０．５〜３ｍを
有するふすまの使用は特に好ましい。To obtain good results, bran having an average particle size of, for example, 0.3 to 6 grains can be used. Particular preference is given to using bran having an average particle size of 0.5 to 3 m.
好ましくは、乾物で計算して少なくとも１２重量％、さ
らに好ましくは少なくとも１４重量％のタン白含量を有
する穀粉が使用される。この種の穀粉はグルテンに富む
ことを意味する。１２重量％よシ少ないタン白金′ｆを
有する穀粉が使用される場合、例えばいわゆるバイタル
グルテン形の特別のタン白をパフペーストリに添加する
ことが好ましい。Preferably, flour is used which has a protein content of at least 12% by weight, more preferably at least 14% by weight, calculated on dry matter. This type of flour is meant to be rich in gluten. If flours with a protein content of less than 12% by weight are used, it is preferred to add special proteins to the puff pastry, for example in the form of so-called vital gluten.
好ましくは、１０〜５００ダアスコルビン酸／ｋｇ穀粉
をパフペーストリに添加する。植物繊維物質を含有しな
いパフペーストリにこれらの量のアスコルビンば金言む
ことは一般的には望ましくない。このようなパフペース
トリ中のアスコルビン酸はいわゆる「転換（ｔｕｒｎ−
ｏｖｅｒ ）効果」を生ずる。この効果は相互に関して
パフペーストリ層の変動と共に強く浮くことを特徴とし
、その結果、屈曲した、又はひしげた製品さえ得られる
。植物繊維物質を含有するパフペーストリ中のアスコル
ビン酸（好ましくはＬ−アスコルビン酸が使用される）
１０〜５００〜／ｋｌｉ’の存在はこの逆の「転換効果
」を生じないか、又はほんの僅か生ずるに過ぎないと思
われる。反対にアスコルビン酸の存在は一般に一層浮き
の良い、安定なパフペーストリ製品を形成する。Preferably, 10-500 dascorbic acid/kg flour is added to the puff pastry. It is generally undesirable to use these amounts of ascorbic in puff pastries that do not contain vegetable fiber materials. Ascorbic acid in such puff pastries is present in the so-called "turn-
over ) effect. This effect is characterized by a strong floating with fluctuations of the puff pastry layers with respect to each other, resulting in a curved or even crumpled product. Ascorbic acid in puff pastry containing vegetable fiber substances (preferably L-ascorbic acid is used)
The presence of 10-500~/kli' does not appear to produce this opposite "conversion effect", or only slightly. Conversely, the presence of ascorbic acid generally produces a more floatable and stable puff pastry product.
本発明方法の有利な態様はアスコルビン酸を篩別あら粉
ンよび水プラス任意の添加物の出発ドウと混合すること
に関する。この場合、至適量のアスコルビン酸は２５〜
１００ｍｇアスコルビン戚／ｋｇ穀粉である。出発ドウ
中の；り大量のアスコルビン酸はいわゆる縮み効果を生
じ、これは水平方向におけるグルテン構造の収縮を特徴
とする。An advantageous embodiment of the process of the invention involves mixing ascorbic acid with the starting dough of sieved flour and water plus any additives. In this case, the optimal amount of ascorbic acid is 25~
100 mg ascorbic acid/kg flour. The large amount of ascorbic acid in the starting dough produces a so-called shrinkage effect, which is characterized by a contraction of the gluten structure in the horizontal direction.
他方、脂肪に対するアスコルビン酸の添加は同様の十分
に浮いた、安定なパフペーストリ製品を得るためにかな
シ大量のアスコルビン［’に必要とする。On the other hand, the addition of ascorbic acid to the fat requires significantly larger amounts of ascorbic acid to obtain a similar well-floating, stable puff pastry product.
しかし、添加すべきアスコルビン酸量の計算に際し、穀
粉および植物繊維物質のうちには既にアスコルビン酸を
含有するもののあることを考慮すべきである。However, when calculating the amount of ascorbic acid to be added, it should be taken into account that some flours and vegetable fiber materials already contain ascorbic acid.
例えば臭素酸カリウムのＸうな酸化剤はアスコルビン酸
と共同で、又は代りに使用できる。使用するこれらの酸
化剤量はＦＤＡの規則により決定される。又、ＮａＣｊ
９よびリン酸カルシウムのような他の塩も改良製品を与
える。Oxidizing agents such as potassium bromate can be used in conjunction with or in place of ascorbic acid. The amounts of these oxidizing agents used are determined by FDA regulations. Also, NaCj
9 and other salts such as calcium phosphate also provide improved products.
デラツキおよび砕けやすさを避け、硬さおよびカリカリ
さを改良するために、好ましくはカゼイン（例えばカゼ
インナトリウム）を含有するある量（例えば、約１０重
量％萱で）のタン白は有利に出発ドウに添加できること
もわかった。An amount (e.g. at about 10% by weight) of protein, preferably containing casein (e.g. sodium caseinate), is advantageously added to the starting dough to avoid lumpiness and friability and to improve firmness and crunchiness. It was also found that it can be added to
本発明は本発明方法に使用される脂肪組成物にも関する
。パフペーストリの製造に使用できる脂肪組成物は１種
又はそれ以上の脂肪および水および他の添加物を含んで
もよい。このような脂肪組成物はしばしば水−および一
脂肪エマルゾヨンを含む。パフペーストリの製造にこれ
らを使用することはこのような脂肪組成物をかなシ硬く
、可星的に変形でき、比ｅ幻広い温度範囲にわたって（
例えば１５〜２５ ”Ｃ）固さを保持するために望まし
い。The invention also relates to the fat compositions used in the method according to the invention. Fat compositions that can be used to make puff pastry may include one or more fats and water and other additives. Such fat compositions often include water- and monofatty emulsions. Their use in the manufacture of puff pastries makes such fat compositions extremely hard, scalably deformable and over an incredibly wide temperature range (
For example 15-25''C) desirable to retain firmness.
本発明方法を使用する場合、特別組成を有する脂肪組成
物が使用される。このような脂肪組成物は１：１〜２０
：１の重量比の脂肪および植物繊維物質を含む。When using the method of the invention, fat compositions with a special composition are used. Such a fat composition is 1:1-20
:1 weight ratio of fat and vegetable fiber material.
本発明方法による脂肪組成物は好ましくは５０〜８０％
脂肪を含む。１５〜２５°Ｃの温度範囲の脂肪の固体含
量（ＳＦＩ）は好ましくは２０〜６０％である。The fat composition according to the method of the invention preferably has a content of 50 to 80%
Contains fat. The solid content of fat (SFI) in the temperature range 15-25°C is preferably 20-60%.
使用できる植物繊維物質は例えばパルプ、トマトパルプ
およびヘミセルロースのような例えば通例のＮＲ繊維物
質ある。使用繊維物質は好ましくは余りに多量の水を宮
まないか又は吸収しない。アスコルビン酸含有Ｒ維物質
の効果は既に指摘した。Vegetable fiber materials that can be used are, for example, the customary NR fiber materials, such as pulp, tomato pulp and hemicellulose. The fibrous material used preferably does not retain or absorb too much water. The effects of ascorbic acid-containing R-fiber materials have already been pointed out.
植物繊維物質は好ましくはふす１、特に小麦ふすまを含
む。ふすま童は脂肪組成物の約１５〜４０重量％である
。The vegetable fiber material preferably comprises bran, especially wheat bran. Bran is about 15-40% by weight of the fat composition.
小麦ふすまの使用は小麦粉と同じ１類の穀類由来のふす
まをパフペーストリに添加することを可能にする。これ
はパフペーストリに全粒パフペーストリのすべての成分
の添加を可能にする。好ましくは０．６〜６Ｒ１１の平
均粒度を有するふすまは使用される。０．５〜３Ｈの平
均粒子度を有するふすまの使用は特に好ましい。The use of wheat bran makes it possible to add bran from the same type of cereal as wheat flour to the puff pastry. This allows the addition of all the ingredients of wholegrain puff pastry to the puff pastry. Preferably bran with an average particle size of 0.6 to 6R11 is used. Particular preference is given to using bran with an average particle size of 0.5 to 3H.
アスコルビン酸は脂肪組成物に添加できる添加物の１種
である。好ましくは、脂肪組成物は３００〜１５００〜
／ｋｇのアスコルビン酸を含有する。Ascorbic acid is one type of additive that can be added to fat compositions. Preferably, the fat composition is between 300 and 1500
/kg of ascorbic acid.
このアスコルビン酸は脂肪組成物に添加された植物繊維
物質に一部又は完全に由来できる。塩およびフレーバの
ような他の添加物は所望のように添加できる。This ascorbic acid can be derived partly or completely from the vegetable fiber material added to the fat composition. Other additives such as salt and flavors can be added as desired.
上記脂肪組成物は植物繊維物質を含有するパフペースト
リが簡単にこれらから得ることができ、魅力的パフペー
ストリ製品に加工できる利点を有する。The above fat compositions have the advantage that puff pastries containing vegetable fiber substances can be easily obtained from them and processed into attractive puff pastry products.
本発明による植物繊維物質含有パフペーストリは実際上
野１しくは６０〜５０重量部の穀粉、１５〜２５宣量部
の水、２〜２０ｘ量部の植物繊７維物質、好ましくは小
麦ふすまから成シ、そして１０〜５０Ｘ量部の脂肪を含
む。水とはここでは添加水、すなわちそれだけで又は脂
肪組成物の成分として添加される水と理解される。The puff pastry containing vegetable fiber material according to the invention is actually made of 1 or 60 to 50 parts by weight of flour, 15 to 25 parts of water, 2 to 20 parts of vegetable fiber material, preferably wheat bran. , and contains 10-50X parts of fat. Water is here understood as added water, ie water added on its own or as a component of the fat composition.
本発明によるパフペーストリでは植物繊維物質は主とし
て脂肪層に添加される、すなわち植物繊維物質の粒子の
半分以上は脂肪層又は脂肪層とドウ層の界面に含まれる
。ふすまのようなシート形を有する繊維物質が使用され
る場合、繊維粒子は形成される層構造に主として平行に
配向される。In the puff pastry according to the invention, the vegetable fiber material is mainly added to the fat layer, ie more than half of the particles of the vegetable fiber material are contained in the fat layer or in the interface between the fat layer and the dough layer. If a fibrous material having a sheet form, such as bran, is used, the fiber particles are oriented primarily parallel to the layered structure formed.
好ましくは、パフペーストリは１０Ｂ〜５００〜アスコ
ルビン酸／ｋｇ穀粉を含む。使用穀粉のタン白含量は好
１しく乾物で計真して少なくとも１２重量％、烙らに特
に少なくとも１４Ｘ量％である。Preferably, the puff pastry contains 10B to 500 to ascorbic acid/kg flour. The protein content of the flour used is preferably at least 12% by weight, measured on dry matter, especially at least 14X% by weight.
本発明は次の非−限定例に例示される。例中アスコルビ
ン酸量はダ／ｋｇ穀粉で示される。The invention is illustrated in the following non-limiting examples. In the examples, the amount of ascorbic acid is expressed in da/kg flour.
例 ｌ
ドウ（１）は１０００ｇの強力アメリカパテント小麦粉
（乾物で１４．５％タン白）、５２０ｇの水、１００ｇ
の脂肪および５０〜のアスコルビン酸ヲ混合し、その後
１５０９の小麦ふすまと混合したマーガリン形の８００
ｇの脂肪組成物（８０％脂肪、２０％水）を添加しなが
らロールがけし、折シ重ねることによって得、約１２０
層を有するパフペーストリを出発ドウから形成した。脂
肪組成物は１５℃で５０％のＳＦＩおよび２５℃で３０
％のＳＦＩを有する脂肪混和物を言む。ふすまは１．１
鵡の平均粒度を有する。Example l Dough (1) is 1000g strong American patent flour (14.5% protein in dry matter), 520g water, 100g
800 in the form of margarine mixed with 150% of fat and 50% of ascorbic acid and then mixed with 1509 of wheat bran.
obtained by rolling and folding with the addition of 120 g of fat composition (80% fat, 20% water), about 120 g of fat composition (80% fat, 20% water).
A puff pastry with layers was formed from the starting dough. The fat composition was 50% SFI at 15°C and 30% at 25°C.
% SFI. Bran is 1.1
It has an average particle size of a parrot.
比較のために、１ｏｏｏ、ｙの同じ強力アメリカパテン
ト小麦粉、５２０ｇの水、１００．Ｓｊの脂肪、１５０
ｇの小麦ふすまｐよび５０ダのアスコルビン酸を混合し
、その後、８００ｇの脂肪組成物を添加しながらロール
かけし折シ］［ねることによってドウ（２）ｌｉ！遺し
、約１２０層を有するパフペース） ＩＪを出発ドウか
ら形成した。脂肪組成物は１５゛０で５０％の８ＦＩお
よび２５℃で３０％のＳＦ’Ｉを有する脂肪混和物を含
む。ふすまは０．５ ｘｍの平均粒度ｔ−有する＠
双方のパフペーストリｔ−６，７５ＪＩｉＩＩ厚さにロ
ールかけした。両方のａ＠のドウの７．８１直径のパイ
を底部の層と端の層とを併せ、２２０〜２３０℃で２０
分ベーキングすることによって形成する。For comparison, 1 ooo, y of the same strong American patent flour, 520 g water, 100. Sj fat, 150
Mix 50 g of wheat bran and 50 da of ascorbic acid, then roll and fold while adding 800 g of fat composition] [Dough by kneading (2) li! A puff paste IJ having approximately 120 layers was formed from the starting dough. The fat composition comprises a fat admixture with 50% 8FI at 15°C and 30% SF'I at 25°C. The bran had an average particle size t- of 0.5 x m @ Both puff pastries were rolled to t-6,75JIiII thickness. Combine the bottom layer and edge layer of both a@ dough 7.81 diameter pies and bake at 220-230℃ for 20 minutes.
Form by baking for minutes.
パフペース） ＋７ （２）から３６ｆｌの通常の端の
高さおよび通常よシ劣る構造を有する製品を形成する。Puff Pace) +7 (2) to form a product with a normal edge height of 36 fl and a less than normal structure.
パフペーストリ（１）から４７順の端の高さおよび良好
な構造を有する製品を形成する。双方の製品共望ましく
ない縮みは全く生じない。From puff pastry (1) form a product with an edge height of 47 orders and a good structure. Both products exhibit no undesirable shrinkage.
従って脂肪組成物にワークした小麦ふすまの添加はかな
シすぐれたパフペーストリヲ形成する。Therefore, the addition of worked wheat bran to the fat composition forms an excellent puff pastry.
例 ■
パフペーストリ（６）は１ｏｏｏｇの強力アメリカパテ
ント小麦粉（乾物で１４．５重量％タン白）、５２０１
の水、１００ｇの脂肪および５０ダのアスコルビン酸を
混合し、次に１５０９のふすまを添加したマーガリン形
（８０％力旨肪、２０％水、）の８００９の脂肪組成物
を添加しながらロールがけし、ドウを二重に折シ重ねる
ことによって得た。Example ■ Puff pastry (6) is made from 1ooog strong American patent flour (14.5% protein by weight on dry matter), 5201
of water, 100 g of fat and 50 da of ascorbic acid, then rolls are mixed while adding 8009 fat composition in margarine form (80% fat, 20% water,) to which 1509 bran has been added. It was obtained by folding poppies and dough into double layers.
パフペーストリ（４）は１０ＤＯｇの強力アメリカパテ
ント小麦粉（乾物で１４．５Ｎ童％のタン白）５２０ｇ
の水および１００ｙの脂肪および５０Ｉｒ９のアスコル
ビン酸を混合し、次に１５０５１のふすｔｈよび４００
〜のアスコルビンｔＲヲ混合したマーガリン形の８００
ｇの脂肪組成物を添加しなからドウをロールかけし折シ
重ねることによシ得た。Puff pastry (4) is 520g of 10DOg strong American patent flour (14.5N dry matter protein)
water and 100y of fat and 50Ir9 ascorbic acid, then 15051 bran and 400y
Margarine type 800 mixed with ascorbine tR
The dough was obtained by rolling and folding the dough without adding g of the fat composition.
脂肪組成物は１５℃で５０％のＳＦＩおよび２５℃で６
０％のＳＦＩ’ｉ［する脂肪混和物を含む。ふすまは平
均粒度１．９絹を有する。The fat composition was 50% SFI at 15°C and 6 at 25°C.
Contains fat admixtures with 0% SFI'i. The bran has an average particle size of 1.9 silk.
双方のパフペーストリは約１２０層訃よび３．７５露の
厚さを有するパフペーストリにロールがけし、折シ亘ね
る。両方からドウの底部層および端の層を組み合せるこ
とによシパイを形成する（例１におけるように）。パイ
は２０分２２０〜２３０℃でベークする。Both puff pastries are rolled and folded into a puff pastry having a thickness of approximately 120 layers and 3.75 layers. Form a pie by combining the bottom and end layers of the dough from both (as in Example 1). Bake the pie for 20 minutes at 220-230°C.
パフペーストＩＪ （３）から端の高さ５０ｍｍおよび
すぐれた構造を有する製品が形成する。／、ｏフペース
トＩＪ （４）から端の高さ４３朋および対比できるす
ぐれた構造を有する製品が形成する。A product with an edge height of 50 mm and an excellent structure is formed from the puff paste IJ (3). /, o paste IJ (4) forms a product with an edge height of 43 mm and a comparable excellent structure.
このことからパフペーストリに対するアスコルビン酸の
添加はアスコルビン＊’を出発ドウに添加する場合よシ
大量のアスコルビン酸ヲ対比できる浮き効果金得る友め
に必要になる。For this reason, it is necessary to add ascorbic acid to puff pastry in order to obtain a lifting effect that can be compared with the case where ascorbic acid is added to the starting dough.
例 １
１０００．９の強力アメリカパテント小麦粉（乾物で１
４．５重量％のタン白含量）、５２０ｇの水、１００ｙ
の脂肪および０ダ、２５〜および５０ＩＩ９のアスコル
ビン酸を混合し、次に１５０９の小麦ふすまと混合した
、水を含まない６００ｇの脂肪組成物を添加しなからド
ウをロールかけすることにより３つのパフペーストリを
製造した。脂肪組成物は１５℃で５０％のＳＦＩ およ
び２５℃で３０％のＳＦＸを有する脂肪混和物を含む。Example 1 1000.9% strong American patent flour (1000.9% dry matter)
4.5% protein content by weight), 520g water, 100y
of fat and ascorbic acid of 0 da, 25 to 50 II9 and then adding 600 g of water-free fat composition mixed with 1509 wheat bran and then rolling the dough. Puff pastry was made. The fat composition includes a fat admixture with 50% SFI at 15°C and 30% SFX at 25°C.
ふすまは平均粒度３．Ｏｍを有する。Bran has an average particle size of 3. It has Om.
パフペーストリは約１２０層および３．７５ｍの厚さを
有するパフペーストリにロールがけし、折り重ねる。ド
ウは底部層３よび端の層を組み合せることによりパイに
形成しく例ＩＫｊｒけるように）、その後パイは２０分
２２０〜２３０°Ｃでベークする。The puff pastry is rolled and folded into a puff pastry having approximately 120 layers and a thickness of 3.75 m. The dough is formed into a pie by combining the bottom layer 3 and the end layer (as shown in Example IKjr), and then the pie is baked for 20 minutes at 220-230°C.
６つの製品はすべて魁力的で、すぐれた構造を有する。All six products are strong and have excellent structure.
製品の喝の高さはアスコルビン酸含量によシ変動する。The height of the product varies depending on the ascorbic acid content.
０ＩＩＩ９のアスコルビン酸では６１０の高さをＷする
製品が得られる。２５ｍｇのアスコルピン酸では４３１
１１１＋の高さを有する製品が得られる。５０〜のアス
コルビン酸では製品の高さは４６ｒｍである。With ascorbic acid of 0III9, a product with a height of W of 610 is obtained. 431 for 25 mg of ascorbic acid
A product with a height of 111+ is obtained. For ascorbic acid of 50~ the product height is 46rm.
このことから出発ドウに対するアスコルビン酸の添加は
すぐれた、軽い外皮のあるパイを形成する。The addition of ascorbic acid to the starting dough therefore forms a pie with an excellent, light crust.
Claims (21)
成するパフペーストリの製造方法において、脂肪および
植物繊維物質を含む脂肪組成物は１：１〜２０：１の重
量比で使用することを特徴とする、上記製造方法。(1) In the method for producing puff pastry by adding water and a fat composition and using flour, the fat composition containing fat and vegetable fiber material is used in a weight ratio of 1:1 to 20:1. The above manufacturing method, characterized by:
１項記載の方法。(2) The method according to claim 1, wherein the plant fiber material includes bran.
囲第２項記載の方法。(3) The method according to claim 2, wherein the vegetable fiber material comprises wheat bran.
均粒度を有するふすまを使用する、特許請求の範囲第２
項又は第３項記載の方法。(4) Using bran having an average particle size of 0.3 to 6 mm, preferably 0.5 to 3 mm, claim 2
or the method described in paragraph 3.
：穀粉重量比が全粒小麦粉中の小麦ふすま：小麦粉比に
等しいように選択する、特許請求の範囲第３項又は第４
項記載の方法。(5) The amount of wheat bran is selected such that the wheat bran:flour weight ratio in the puff pastry is equal to the wheat bran:flour ratio in whole wheat flour.
The method described in section.
び／又は１０〜５００ｍｇ、食用酸化剤／ｋｇ穀粉をパ
フペーストリに添加する、特許請求の範囲第１項から第
５項のいずれか１項に記載の方法。(6) The method according to any one of claims 1 to 5, wherein 10 to 500 mg ascorbic acid/kg flour and/or 10 to 500 mg edible oxidizer/kg flour are added to the puff pastry. .
白をパフペーストリに添加する、特許請求の範囲第１項
から第６項のいずれか１項に記載の方法。(7) A method according to any one of claims 1 to 6, characterized in that up to 10% by weight of protein, preferably including casein, is added to the puff pastry.
なくとも１４重量％のタン白含量を有する穀粉を使用す
る、特許請求の範囲第１項から第７項のいずれか１項に
記載の方法。(8) Process according to any one of claims 1 to 7, characterized in that a flour having a protein content of at least 12% by weight, preferably at least 14% by weight, calculated on dry matter is used.
１の重量比の脂肪と植物繊維物質の混合物を含み、植物
繊維物質はふすまを含むことを特徴とする、上記脂肪組
成物。(9) A fat composition comprising fat, or 1:1 to 20:
Fat composition as described above, characterized in that it comprises a mixture of fat and vegetable fiber material in a weight ratio of 1, the vegetable fiber material comprising bran.
範囲第９項記載の脂肪組成物。(10) The fat composition according to claim 9, wherein the vegetable fiber material comprises wheat bran.
範囲第９項又は第１０項記載の脂肪組成物。(11) The fat composition according to claim 9 or 10, which contains 15 to 40% by weight of bran.
平均粒度を有するふすまを使用する、特許請求の範囲第
９項から第１１項のいずれか１項に記載の脂肪組成物。(12) Fat composition according to any one of claims 9 to 11, using bran having an average particle size of 0.2 to 6 mm, preferably 0.5 to 3 mm.
の範囲第９項から第１２項のいずれか１項に記載の脂肪
組成物。(13) The fat composition according to any one of claims 9 to 12, containing 50 to 80% by weight of fat.
脂肪又は脂肪混和物を含有する、特許請求の範囲第９項
から第１３項のいずれか１項に記載の脂肪組成物。(14) Fat composition according to any one of claims 9 to 13, containing a fat or fat admixture having an SFI of 20 to 60% at 15 to 25°C.
肪を含み、および／又は３００〜１５００ｍｇの食用酸
化剤をそこに添加する、特許請求の範囲第９項から第１
４項のいずれか１項に記載の脂肪組成物。(15) Claims 9 to 1 containing 300 to 1500 mg ascorbic acid/kg fat and/or adding thereto 300 to 1500 mg of an edible oxidizing agent.
Fat composition according to any one of paragraph 4.
フペーストリの脂肪層に添加することを特徴とする、上
記パフペーストリ。(16) A puff pastry comprising 30 to 50 parts by weight of flour, 15 to 25 parts by weight of water, 2 to 20 parts by weight of fibrous material, and 10 to 50 parts by weight of fat, the fibrous material being mainly the fat of the puff pastry. The above puff pastry, characterized in that it is added to the layer.
向されるシート繊維粒子を含む、特許請求の範囲第１６
項記載のパフペーストリ。(17) The fibrous material comprises primarily sheet fiber particles oriented parallel to the layers of puff pastry, claim 16.
Puff pastry as described in section.
ン酸／ｋｇ穀粉および／又は１０〜５００ｍｇ酸化剤／
ｋｇ穀粉を含む、特許請求の範囲第１６項又は第１７項
記載のパフペーストリ。(18) Puff pastry contains 10-500 mg ascorbic acid/kg flour and/or 10-500 mg oxidizing agent/
Puff pastry according to claim 16 or 17, comprising kg flour.
１２重量％、好ましくは少なくとも１４重量％である、
特許請求の範囲第１６項から第１８項のいずれか１項に
記載のパフペーストリ。(19) The protein content of the flour is at least 12% by weight, preferably at least 14% by weight, calculated on dry matter.
Puff pastry according to any one of claims 16 to 18.
項に記載の方法により得た包装した、保存性のあるパフ
ペーストリ。(20) Any one of claims 1 to 8
A packaged, shelf-stable puff pastry obtained by the method described in section.
か１項に記載のパフペーストリから一部又は全体を得た
ベークしたパフペーストリ製品。(21) A baked puff pastry product obtained in part or in whole from the puff pastry according to any one of claims 17 to 20.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL8601594 | 1986-06-19 | ||
| NL8601594A NL8601594A (en) | 1986-06-19 | 1986-06-19 | Process for the preparation of a puff pastry, fat composition as well as puff pastry and puff pastry products. |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5072909A Division JPH06101977B2 (en) | 1986-06-19 | 1993-03-08 | Fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS633749A true JPS633749A (en) | 1988-01-08 |
| JPH062021B2 JPH062021B2 (en) | 1994-01-12 |
Family
ID=19848190
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62153196A Expired - Lifetime JPH062021B2 (en) | 1986-06-19 | 1987-06-19 | Puff pastry and its manufacturing method |
| JP5072909A Expired - Lifetime JPH06101977B2 (en) | 1986-06-19 | 1993-03-08 | Fat composition |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5072909A Expired - Lifetime JPH06101977B2 (en) | 1986-06-19 | 1993-03-08 | Fat composition |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US5080915A (en) |
| EP (1) | EP0251375B1 (en) |
| JP (2) | JPH062021B2 (en) |
| AT (1) | ATE46424T1 (en) |
| AU (1) | AU604244B2 (en) |
| CA (1) | CA1333349C (en) |
| DE (1) | DE3760568D1 (en) |
| ES (1) | ES2011474B3 (en) |
| NL (1) | NL8601594A (en) |
| ZA (1) | ZA874439B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014104250A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Baked confectionery |
| JP2018088872A (en) * | 2016-12-05 | 2018-06-14 | 日清製粉株式会社 | Wheat bran material and method for producing bread using the same |
Families Citing this family (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2083997T3 (en) * | 1989-01-25 | 1996-05-01 | Pfizer | LOW FAT SUBSTITUTE IN CALORIES. |
| US5015490A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of extruded baked products without oil separation |
| US5071668A (en) | 1989-06-07 | 1991-12-10 | Nabisco Brands, Inc. | Extrusion baking of cookies containing heat and shear sensitive additives |
| US5124161A (en) | 1989-06-07 | 1992-06-23 | Nabisco Brands, Inc. | Filled, microwave expandable snack food product and method and apparatus for its production |
| US5077074A (en) | 1989-06-07 | 1991-12-31 | Nabisco Brands, Inc. | Preparation of cookie products involving extrusion heating and wire cutting |
| US4999208A (en) | 1989-06-07 | 1991-03-12 | Nabisco Brands, Inc. | Extrusion baking of cookies having liposome encapsulated ingredients |
| US4979434A (en) * | 1989-06-07 | 1990-12-25 | Nabisco Brands, Inc. | Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure |
| US5015488A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
| US5015489A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
| US5030468A (en) | 1989-06-07 | 1991-07-09 | Nabisco Brands, Inc. | Production of leavened products using high temperature mixing |
| US5079012A (en) | 1989-06-07 | 1992-01-07 | Nabisco Brands, Inc. | Shelf stable cookie product containing heat and shear sensitive additives and method of making |
| JP2987245B2 (en) * | 1991-11-13 | 1999-12-06 | 旭電化工業株式会社 | Fat composition for puff pastries |
| IT1258841B (en) * | 1992-01-31 | 1996-02-29 | Barilla Flli G & R | COOKIE WITH HIGH CEREAL CONTENT |
| AU7329594A (en) * | 1993-07-09 | 1995-02-06 | Opta Food Ingredients, Inc. | Food products with improved strength |
| CN1130343A (en) * | 1993-09-06 | 1996-09-04 | 尤尼利弗公司 | Filled laminated dough systems |
| US5792499A (en) * | 1996-01-23 | 1998-08-11 | The Pillsbury Company | Method for reducing syruping in refrigerated doughs |
| EP1477065A1 (en) | 2003-05-14 | 2004-11-17 | CSM Nederland B.V. | A method of preparing proved dough pieces and products obtainable therefrom |
| US6984408B2 (en) * | 2003-05-28 | 2006-01-10 | Van Miller | Pastry fat composition incorporating botanically derived unhydrogenated oils |
| US20060073239A1 (en) * | 2004-10-01 | 2006-04-06 | Boyle Janet L | Filled pastry |
| FR2883707B1 (en) * | 2005-04-01 | 2009-08-21 | Roland Sedze | PROCESS FOR PREPARING A PATTERN FOR MANUFACTURING A DIETETIC PRODUCT, DIETETIC PRODUCT OBTAINED |
| US8168244B2 (en) * | 2008-05-01 | 2012-05-01 | General Mills Marketing, Inc. | High fiber pastry product |
| EP3664621A1 (en) * | 2017-08-10 | 2020-06-17 | Société des Produits Nestlé S.A. | Dietary fibre composition |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1403122A (en) * | 1920-03-03 | 1922-01-10 | Lawson James Alexander | Food compound |
| US2147751A (en) * | 1938-02-28 | 1939-02-21 | Robert T Northcutt | Coconut product and process of making |
| US2290854A (en) * | 1941-05-14 | 1942-07-28 | Hoy Equipment Co | Simulated fat and method of preparing the same |
| US3151987A (en) * | 1962-12-13 | 1964-10-06 | Shirley F Colby | Method for producing a multi-layer pastry-dough |
| GB1062423A (en) * | 1963-06-15 | 1967-03-22 | Nippon Yushi Kabushiki Kaisha | Process for manufacture of dry shortening |
| US3615682A (en) * | 1967-09-07 | 1971-10-26 | Nat Biscuit Co | Pastry mix and margarine therefor |
| US3556798A (en) * | 1968-04-09 | 1971-01-19 | Pillsbury Co | Method of using sorbic acid and sorbates as dough conditioning agents |
| US4143176A (en) * | 1977-06-08 | 1979-03-06 | Cpc International Inc. | Peanut skin-oil emulsion |
| US4259359A (en) * | 1977-11-17 | 1981-03-31 | New Generation Foods, Inc. | High protein wheat product |
| US4294862A (en) * | 1979-09-19 | 1981-10-13 | Gerhard Wilke | Process for the production of pastry and flaky pastry-like products |
| GB2070408B (en) * | 1980-01-26 | 1983-11-23 | British Arkady Co Ltd | Production of flaky pastry dough and flaky pastry products |
| DD153062A1 (en) * | 1980-09-29 | 1981-12-23 | Joachim Pohl | PROCESS FOR PRODUCING FATTY WATER IN OIL EMULSIONS |
| BE898217A (en) * | 1983-11-14 | 1984-05-14 | Vanlommel Florent | Dry powder mix. for low carbohydrate bread - comprising cold soluble calcium caseinate, wheat protein, bran, soya flour and salt |
| US4622226A (en) * | 1985-04-29 | 1986-11-11 | Frito Lay, Inc. | Modified puff pastry and process for preparing the same |
| US4647467A (en) * | 1985-09-30 | 1987-03-03 | Nabisco Brands, Inc. | Apparatus and process for coextruding a fat and a dough |
-
1986
- 1986-06-19 NL NL8601594A patent/NL8601594A/en not_active Application Discontinuation
-
1987
- 1987-06-12 EP EP87201117A patent/EP0251375B1/en not_active Expired
- 1987-06-12 AT AT87201117T patent/ATE46424T1/en not_active IP Right Cessation
- 1987-06-12 DE DE8787201117T patent/DE3760568D1/en not_active Expired
- 1987-06-12 CA CA000539547A patent/CA1333349C/en not_active Expired - Fee Related
- 1987-06-12 ES ES87201117T patent/ES2011474B3/en not_active Expired - Lifetime
- 1987-06-15 AU AU74251/87A patent/AU604244B2/en not_active Ceased
- 1987-06-19 JP JP62153196A patent/JPH062021B2/en not_active Expired - Lifetime
- 1987-06-19 ZA ZA874439A patent/ZA874439B/en unknown
-
1989
- 1989-05-17 US US07/355,078 patent/US5080915A/en not_active Expired - Fee Related
-
1993
- 1993-03-08 JP JP5072909A patent/JPH06101977B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014104250A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Baked confectionery |
| JP2018088872A (en) * | 2016-12-05 | 2018-06-14 | 日清製粉株式会社 | Wheat bran material and method for producing bread using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| AU7425187A (en) | 1987-12-24 |
| EP0251375A1 (en) | 1988-01-07 |
| ATE46424T1 (en) | 1989-10-15 |
| EP0251375B1 (en) | 1989-09-20 |
| US5080915A (en) | 1992-01-14 |
| ES2011474B3 (en) | 1990-01-16 |
| JPH06101977B2 (en) | 1994-12-14 |
| CA1333349C (en) | 1994-12-06 |
| JPH062021B2 (en) | 1994-01-12 |
| AU604244B2 (en) | 1990-12-13 |
| JPH0614692A (en) | 1994-01-25 |
| NL8601594A (en) | 1988-01-18 |
| DE3760568D1 (en) | 1989-10-26 |
| ZA874439B (en) | 1989-02-22 |
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